Tuesday, 27 July 2010

A chic, elegant single tier cake for a beautiful wedding in the historic Spa town of Bath. Sandra and Roger selected a design that incorporated a floral spray of roses and lysanthia to reflect the bridal flowers in hues of cream and purple. The design was accented with a pearl and diamante brooch and satin bow to give a regal feel. The bride and groom selected a Victoria sponge filled with layers of vanilla bean buttercream and luxury strawberry preserve.

Tuesday, 20 July 2010

Cris and Mike were married in the stunning setting of Margam Park and had chosen a grass and sweets theme, with the invitations echoing the Wonka's Golden Ticket of the film Charlie and the chocolate factory. The bride and groom didn't want the "traditional" white wedding cake, and following an initial consultation decided on a brightly coloured, modern design with a "wonky" construction. Each layer of the cake was adorned with lollipops and sweets handcrafted from icing in colours that complemented the flowers and bridesmaids dresses. Each layer of the cake was a different flavour starting with a lemon bottom tier filled with lemon and lemoncellobuttercream, followed by a coconut and lime cake with lime buttercream, leading to a classic Victoria sponge filled with raspberry conserve and vanilla buttercream and finally the top tier was rich Belgian chocolate with a chocolate ganache centre. The cake was an eyecatching centrepiece that fitted perfectly with the grass table runners and brightly coloured gerberas.

Saturday, 10 July 2010

Luxurious cupcakes created for an afternoon tea event and displayed on vintage glass cake stands. The event called for a myriad of cupcakes in a selection of flavours; including rich Belgian chocolate topped with chocolate ganache and fresh berries, cappuccino sponge topped with espresso flavoured buttercream, luscious lemon infused with lemoncello and topped with lemon scented buttercream and classic Victoria sponge decorated with swirls of vanilla buttercream - yummy!

Following a romantic proposal whilst cloud watching on the Skirrid Mountain in Abergavenny, Alex and Huw wanted a cake that would reflect this special moment. The bride selected a chic, understated design incorporating the couples initials and accented with sky blue ribbon. The stunning flowers were provided by Love Lily with the baby's breath echoing the weightlessness of the white clouds. The tiers were displayed on a set-back stand in order to produce the illusion of the cakes floating like clouds in the sky and looked truly stunning in the swathes of sunlight that bathed the beautiful reception room at Llansantffraed Court. The cake was a classic Victoria sponge filled with vanilla buttercream and raspberry preserve.

Linda, the sister of the bride-to-be, wanted a cake to surprise the couple on their special day. Linda selected a rich, dark chocolate cake layered with Belgian chocolate ganache and enrobed in dark chocolate cigarillos. The cake was adorned with fresh summer fruits in tones of purple and red to ensure the finished design was both elegant and bursting with flavour.

A funky, modern design for an eighteenth birthday. The cake encapsulated the vogue for bows and the boudoir colours of pink and black, combining them to create a truly showstopping creation. The cake was decorated with a hand made icing bow, hand painted floral details and topped with a striking hand painted floral explosion topper. The cake was white chocolate with white chocolate ganache and raspberry compote, a truly scrumptious interior.

The bride and groom were smitten with the chocolate box design that they had seen at a wedding fayre we attended at the Angel Hotel. The three tier cake was enrobed with white chocolate cigarillos and decorated with milk, white and dark Belgian chocolates. The cake was an indulgent rich Belgian chocolate cake, smothered with Belgian chocolate ganache - truly decadent!

These wedding cake shaped cookies were created for a spring wedding at the Celtic Manor Hotel. The bride selected a chic four tier wedding cake cookie decorated with handmade pale pink ribbon roses and ivory piped detailing.

Wednesday, 7 July 2010

A special cake for a very memorable event to mark the renewal of Janet and her husband's wedding vows. Janet selected an ivory coloured icing which was accented with floral brush embroidery detailing. The crystal topper was handmade from Swarovski crystals and pearls and echoed the floral design of the embroidery. The crystal detailing encapsulated the glamorous setting of the Glen -yr-Afon ballroom and added a modern twist to the traditional feel of the occasion. Janet selected a rich, sumptuous fruit cake to truly spoil her guests.

An elegant combination of roses and bows in delicate creams and green perfectly complemented the beautiful setting of the Manor Hotel located in the picturesque Abergavenny countryside. The top tier was adorned with handmade sugar flowers and flourishes of Swarovski crystal for that little extra sparkle. The accompanying cupcakes were decorated with handmade sugar bows, handmade ribbon roses and swirls of luscious lemon buttercream. The bride selected lemon cupcakes filled with luxury lemon curd and a rich fruit cake for the top tier offering a combination of traditional and light summery flavours.

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About Tiers & Tiaras

Wedding cake designer Annette Tudor has always had a passion for baking and sugarcraft. With over 15 years experience in sugarcraft and several years of teaching cake decorating she creates exquisite cakes that are innovative, inspirational and individual.

Tiers and Tiaras specialise in creating bespoke wedding cakes, celebration cakes, cupcakes and edible favours to complement the design elements of any special occasion in order to make it truly memorable.

Tiers and Tiaras create cakes that both look and taste exquisite and as such only use the finest ingredients. Wherever possible organic, locally sourced or fairtrade products are used so that your cake is of the highest quality and tastes truly scrumptious!